My simple and easy to follow creamy corn jelly salad recipe. Do you want to know how to make corn jelly salad? Watch and find out! (see complete ingredients below).
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Creamy Corn Jelly Sago Salad Recipe Ingredients:
Evaporated milk 1 can (410ml)
Condensed Milk mango flavor 1 can (390g)
All Purpose Cream 1 box (370ml)
Yellow gulaman powder 1 pack (24g)
Small Sago 200g
Corn kernel 1 can (425g)
white sugar 1/2 cup & 1/3 cup

Creamy Corn Jelly Sago Salad Recipe Cooking Procedures:
Prepare 5 cups of water in a sauce pan.
(See Description Box below for complete list of ingredients)
In a 5 cups of water, add the yellow color gulaman powder slowly while stirring.
Add 1/2 cup of white sugar and stir until dissolve.
Turn on your stove to medium heat and keep on stirring until it starts to boil.
When it boil, it’s time to turn off your stove.
Transfer the mixture into a container and let it cool down.
While waiting, cook the small sago.
Boil 1 liter of water.
Add the small sago and keep on stirring to avoid them from sticking each other.
After 10-15 minutes, add 1 cup of cold water so it will be cooked immediately.
Keep stirring until the white color in the middle is not so visible.
Then turn off the heat and let it rest for about 5 minutes.
Drain the cooked sago and transfer it to another container with cold water.
Soak it to avoid sago from sticking each other.
Slice the gulaman into cubes and set aside.
In a big bowl, combine evaporated milk, condensed milk and all purpose cream.
Then add the yellow gulaman cubes and cooked sago, then mix.
Then add the 1 can corn kernels.
If you want it sweeter, you can add 1/3 cup white sugar (adjust according to your taste).
Let it chill in the fridge for about 4 hours and serve while it’s cold.
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Recipe Video: